Korean Tuna Kimchi Soup (Spicy Fermented Kimchi and Canned Tuna Soup)
Quick answer
- Total time
- 28 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Tuna from the can is tipped in along with all its oil, giving the broth a savory richness.
Read more
The kimchi brine is held back at the start and used at the end, after tasting, to make up whatever salt and sourness the pot still needs.
Ingredients
Instructions
- 1
Slice 300g napa kimchi into 4cm lengths for easy eating and cut 220g firm tofu into 2cm cubes.
Large cubes ensure the tofu remains intact and does not crumble during the boiling process.
- 2
Add a layer of sesame oil to a pot and stir-fry the kimchi over medium heat for about 2 minutes.
Fry until the sharp acidity mellows and a deep, savory aroma rises.
- 3
Pour 1.3L water into the pot and add 100g thinly sliced onion, 1 tbsp minced garlic, and 1 tbsp gochugaru.
Simmer over medium heat for 10 minutes until the kimchi softens.
- 4
Add 150g canned tuna with its oil to the pot to enhance the savory depth.
Season with 1 tbsp soup soy sauce and simmer for 5 more minutes to unify the flavors.
- 5
Carefully add the tofu cubes to the boiling soup and cook for 3 minutes.
Slice 1 green onion stalk on a diagonal and add it to the pot for a fresh finish.
- 6
Taste the broth and adjust the saltiness by adding reserved kimchi liquid as needed.
Once the fermented tang has balanced the soup, turn off the heat and serve in a bowl.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Tuna Kimchi Stew
napa kimchi, canned tuna
Korean Braised Tofu with Kimchi
napa kimchi, firm tofu
Mixed Korean Army-Style Stew
napa kimchi, firm tofu